Easy Zucchini Cupcakes

Name: Easy Zucchini Cupcakes
Ingredients: CUPCAKES; 3 cups All-purpose Flour; 2-1/2 cups Turbinado Sugar (substitute With Brown Sugar If Necessary); 1-1/2 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1 teaspoon Salt; 2 teaspoons Cinnamon; 4 whole Eggs At Room Temperature; 1-1/4 cup Vegetable Oil; 1 teaspoon Vanilla Extract; 3 cups Grated Zucchini (about 2 Zucchini); 3/4 cups Raisins, Currants Or Dates; _____; Cream Cheese Frosting; 1 stick Butter, At Room Temperature; 8 ounces, weight Cream Cheese, At Room Temperature; 2 cups Powdered Sugar; Vanilla

18 ingredients

5 steps

Ingredients

CUPCAKES
3 cups All-purpose Flour
2-1/2 cups Turbinado Sugar (substitute With Brown Sugar If Necessary)
1-1/2 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Salt
2 teaspoons Cinnamon
4 whole Eggs At Room Temperature
1-1/4 cup Vegetable Oil
1 teaspoon Vanilla Extract
3 cups Grated Zucchini (about 2 Zucchini)
3/4 cups Raisins, Currants Or Dates
_____
Cream Cheese Frosting
1 stick Butter, At Room Temperature
8 ounces, weight Cream Cheese, At Room Temperature
2 cups Powdered Sugar
Vanilla

Directions

1

Combine flour, sugar, baking soda, baking powder, salt and cinnamon in a large bowl or stand mixer. Add eggs, oil, and vanilla extract. Mix well. Batter will be very thick, but don't worry!
2

Add the zucchini and raisins, currants, or what you have. Note that I used dates for my recipe. The batter will gain more moisture and will become more of a cake batter consistency. Spoon batter into cupcake papers until each is a little over half full.
3

Bake for 18 minutes. If a toothpick comes out clean when testing the cupcakes, they are done. Place on a wire rack to cool. While cupcakes are cooling, make the cream cheese frosting.
4

FROSTING:
5

Cream the butter and cream cheese together, about 3 minutes. Scrape down the sides of the bowl and bottom. Slowly add powdered sugar. Add vanilla to taste. When cupcakes have completely cooled, spread or pipe frosting onto them.